Recipe: Winter Vegetable Soup

Posted in: Recipes ♦ Friday, February 4th, 2011, 1:42 pm ♦ 4 Comments

My dinner last night was so good! How often do you hear a GPer say that?  Give this soup a try and I bet you’ll be saying the same thing.  And not only is it yummy, it’s also packed with nutrition (look at all those veggies!).  Way better than a bowl of cereal.

I was inspired by this recipe from the New York Times.  It needed a few tweaks to make it GP-Friendly, but the result is a comforting, nutrient-dense meal that’s also suitable for those on full liquid diets.   I added a small piece of gluten-free toast for dipping.  Yum!

GP-Friendly Winter Vegetable Soup
6-8 servings

Ingredients

  • 6 cups chicken broth (I used Swanson’s Reduced Sodium as it doesn’t contain MSG)
  • 2 tsp olive oil
  • 1/2 shallot, diced
  • 1/2 pound baby carrots (half of a 16 oz. bag)
  • 1 large parsnip, peeled and chopped
  • 2 small turnips, peeled and chopped
  • 3 medium (or 6 small) potatoes, peeled and chopped
  • 1/2-inch piece of fresh ginger, peeled
  • 1 bay leaf
  • salt and pepper, to taste (I left out the pepper)

Directions

  1. Heat olive in a large pot over medium heat.  Add shallot and cook until soft.
  2. Add broth, all veggies, ginger, and bay leaf.  Heat to a boil.
  3. Reduce heat and simmer at least 30 minutes, until veggies are very soft.
  4. Fish out the bay leaf.
  5. Puree the soup in a food processor or blender until smooth.
  6. Season with salt and pepper to taste.
  7. Leftovers can be frozen in individual containers and reheated in the microwave.

Note 1: While the olive oil does add fat to the soup, it’s only about 9 grams total.  With 6 servings to the recipe, that’s about 1.5 grams of heart healthy fat per serving – definitely GP-friendly.  (I actually got 8 servings; about 6 oz. each.)

Note 2: I replaced the onion and leeks in the original recipe with a small amount of shallot, which is milder but still adds some flavor.  If you like and tolerate onions, you can use one whole onion instead of the 1/2 shallot.


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4 Responses to “Recipe: Winter Vegetable Soup”

  1. Posted by: Luci
    February 4th, 2011 at 3:06 pm

    I do a similar version of this soup very often. It’s very nice and warm for the winter months. I find it difficult for us GPERS to get enough nutrition as our diets are mostly made of carbs and starches, so veggie soups are a good option packed full of nutrients.

  2. Posted by: Brenda Fisher
    February 12th, 2011 at 9:37 pm

    Hi Crystal,

    This winter soup recipe looks yummy and I can’t wait til I try it. I have been a GPER for a year now and have recently been put back on a full liquid diet. I found your site and have been reading it alot today. I am looking forward to checking out your archives and blogs.

    Thanks for posting this information, I am very greatful to have come accross it.

    Warmly,
    Brenda from PA

  3. [...] no other information was provided, I imagine it’s in reference to the Winter Vegetable Soup and the ginger treats I recently told you about, as well as my Eating for Gastroparesis eBook, [...]

  4. Posted by: Angela Olson
    March 10th, 2011 at 9:11 pm

    I have to tell you that I LOVE this soup. I made a batch,
    froze part of it and have been eating for lunch at work. It hurts
    just a little but it’s better than Ensure every single day of my
    life. Thank you for the recipe. :)

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